Cook Supervisor
$31,200–$31,200 year
On-siteNew Britain, Connecticut, United States
Job Summary
Oversee daily kitchen operations by coordinating meal plan preparation, cooking, packaging, and distribution of large-volume meals. Supervise food service employees to ensure efficient production, assign tasks, and monitor food quality, portion control, and order accuracy. Collaborate with management to develop menus, standardized recipes, and sanitation plans while maintaining inventory and enforcing HACCP guidelines. Train staff on food safety, equipment operation, and sanitation practices to maintain a clean, safe, and organized environment. Ensure compliance with health department regulations and support custodial activities to uphold facility standards.
Required Qualifications
- Minimum of 4–5 years of experience in food preparation and kitchen operations, preferably in a large-scale commercial, institutional, healthcare, military, school, correctional, or similar food service environment.
- Minimum of 2–5 years of experience in quantity food production.
- Minimum of 2–3 years of supervisory or team leadership experience.
- Experience Preparing meals in high-volume production environments.
- Strong knowledge of food safety regulations, sanitation standards, HACCP principles, and safe food handling practices.
- Ability to safely operate commercial kitchen equipment.
- Proficiency in basic computer applications, including Microsoft Office.
- Possess a valid and verifiable driver's license.
- Must be able to lift, carry, push, and transport food products, ingredients, cookware, trays, and supplies weighing up to 50 pounds.
- Required to wear appropriate PPE, including gloves, aprons, hair restraints, and slip-resistant, closed-toe footwear.
Desired Qualifications
- ServSafe® Certification or equivalent food safety certification.
- Experience supporting Meals on Wheels, senior nutrition programs, school nutrition programs, healthcare food service, or other community-based feeding programs.
- Experience preparing and modifying therapeutic diets, including chopped, ground, and pureed meals.
- Strong leadership, coaching, and team development skills, with the ability to effectively supervise staff, provide constructive feedback, and foster a positive and productive work environment.
- Strong organizational and time-management skills, with the ability to prioritize competing responsibilities, manage production schedules, and ensure operational efficiency.
- Strong problem-solving and decision-making skills to identify operational challenges, implement effective solutions, and support continuous process improvement.
- Excellent verbal and written communication skills, with the ability to interact professionally and effectively with employees, management, vendors, and community partners.
- Exceptional attention to detail and a commitment to producing high-quality meals that meet established nutritional, portion, and presentation standards.
- Ability to successfully manage multiple tasks and responsibilities in a fast-paced environment while maintaining accuracy, productivity, and attention to detail.
- Ability to work effectively under pressure while consistently meeting quality, food safety, sanitation, and customer service standards.
- Works effectively both independently and as part of a team, providing leadership, guidance, and support to ensure continuity of operations and achievement of departmental goals.
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